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Categories:
chicken mango tamarind paste vegetable oil garlic red chilies fresh ginger ground cumin ground coriander Garam Masala olive oil onion Basmati rice vegetable stock peas currants almonds lime wedges
Viewed: 94 - Published at: 6 years agoIngredients
- 4 1/2 pounds chicken pieces mixed
- 1/4 cup mango chutney
- 1/4 cup tamarind paste
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 2 red chilies small, finely chopped
- 2 teaspoons fresh ginger finely grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon Garam Masala
- 1/2 tablespoon olive oil
- 1 onion finely chopped
- 3 1/2 ounces basmati rice
- 3 cups vegetable stock
- 2 1/2 ounces peas
- 1/4 cup currants
- 1/4 cup sliced almonds
- lime wedges to serve
Method
- Preheat oven to 350°F.
- Arrange chicken in a baking dish. Whisk together mango chutney, tamarind paste, vegetable oil, garlic, chilies, ginger and spices. Brush chicken with mixture. Roast for 40-45 mins, or until cooked through, basting occasionally.
- Meanwhile, to make the almond pilaf, heat oil in a saucepan over high heat. Saute onion for 2-3 mins, until tender. Stir in rice. Add stock and bring to a boil. Reduce heat to low and simmer, covered, for 10-12 mins, until liquid is absorbed and rice is tender. Remove from heat. Stir in peas, currants and almonds. Cover and let rest for 5 mins. Serve chicken over almond pilaf with lime wedges on the side.
